Kelphulachi Bhaji

Kelphul or the florescence of banana as it is known in english has many medicinal properties. It is said to increase the Jatharaagni (stomach fire ) when we have low appetite. It is also called Kruminashak (which literally means destroyer of intestinal worms) . Hence though I normally make this vegetable all the year round I specifically make it a point to have it frequently in rainy seasons to ensure the good health and stay away for intestinal problems.

The thick red leaves are to be discarded and the inner florescence is used to make the vegetable.
Each flower has a thick stalk in the middle which has to be removed because it is rubbery and dosen't get cooked. So off to the recipe now :


Ingredients :

 1 ............. Kelphul
1 small bowl ........... channa daal or black vatana
1 tsp ............ mustard seeds
1/4 tsp................. asaefotida (hing)
1/2 tsp ............... turmeric pwd (haldi)
3 to 4 ............... dry chillies broken to pieces
10-12 .................curry leaves
3 to 4 ................kokam ( if not available use
                          tamarind pulp)
2 tsp ................ Karwari Sambar masala(will soon
                          post the recipe )  or Dhana              
                          jeera powder.
salt
jaggery
oil

Method :

Soak channa dal in water for 3 to 4 hours
Separate the flowers from the kelphul and remove the middle thick stalk.

Cut them and immediately soak them in water diluted with 1 tbsp sour curd as this removes the stickiness and also prevents the cut vegetable from turning black.








Heat oil and splutter mustard seeds, curryleaves, broken red chillies, haldi and hing.
Throw the water and add soaked channa daal  and let it cook for 10 minutes.
Now squeeze out the water and add the cut vegetable.
Add salt , jaggery (or sugar), Sambar masala and kokam.
Add some water and cover the lid and cook till done.
If the kelphul is not tender cooking takes some time .